Sick and tired of feeling sick and tired?

During October, we’re bombarded with pumpkins; they seem to be everywhere we turn. Although many of us resort to ‘picking’ pumpkins as a decoration with cornstalks on the front steps, I opt for baking this sweet orange veggie and reap a nice dose of vitamin A. There are so many pumpkin recipes out there…pumpkin pie, pumpkin muffins, pumpkin butter…I could go on forever and I’m sure each of you has your very own favorite pumpkin recipe during this harvest time of the year.

After some experimenting in my kitchen, I’ve created a pumpkin pudding that is tasty and pure, not too sweet yet enough to satisfy your palate after dinner. This recipe calls for canned pumpkin; my favorite brand is Libby’s, which tastes delicious and adds the perfect touch of moistness to this pudding. And the best part (aside from the taste, of course) is that this recipe is both dairy and gluten-free!

Pumpkin Pudding

Ingredients

1 can canned pumpkin puree

2 cups rice milk

2 Tbsp. agave nectar

1/2 cup brown sugar

Egg substitute for 4 eggs, beaten

1/2 tsp. cinnamon

1 tsp. almond extract

Dash of nutmeg

Dash of sea salt

Dollop of Greek yogurt (or soy yogurt/whip cream) for topping

Dried cranberries, finely chopped for topping

4 Tbsp. cashews, finely ground for topping

Directions

Preheat oven to 325 degrees.

Spray custard dishes with baking spray.

In a saucepan, heat rice milk, agave nectar and brown sugar over low heat; stirring often until sugar is dissolved. Remove from heat.

Thank you, Tonya; I have only used this recipe in custard dishes so I am not sure if the recipe will turn out correctly if you use a baking pan, however, I would assume it would still taste delicious…perhaps you could use a glass Pyrex dish…let me know how it turns out and good luck!
Best,
Amie

The 15 ouncer is the way to go for this recipe, although I enjoy purchasing the larger can and using the extra pumpkin for my other recipes and meals (as well as eating it right off the spoon), hehe…Enjoy!